Preheat the oven to 300 degrees F.

Unpack the ham and rinse thoroughly.

Pat dry with a paper towel and place in a 9x13 pan.

Pour 2 cups of water into the baking dish.

Cover tightly with aluminum foil and cook for 1 ½ to 2 hours, depending on the size of your ham. The rule of thumb is approximately 10-12 minutes per pound at 300 degrees F.

Cook until the internal temperature of the ham reaches 120 degrees F.

While the ham is cooking, make the brown sugar glaze.

In a saucepan, add the brown sugar, honey, orange juice, mustard, and spices.

Place over medium heat. Mix until all ingredients are combined.

Bring to a boil, mixing occasionally, and reduce to a simmer. Cook for 3 to 4 minutes or until desired thickness.

NOTE: I put ¼ cup of the glaze aside, and I used it when I reheated the ham for added moisture.

Once the ham has reached the internal temperature of 120 degrees F., take it out of the oven and increase the oven temperature to 425 degrees F.

Glaze the ham using a spoon or pastry brush. Don’t use all the glaze; you will glaze again.

Place the ham back in the oven once at temperature and cook for 15 minutes, uncovered.

Glaze the ham again and cook for an additional 15 minutes. Keep an eye on it, with the high concentration of sugar, it will caramelize quickly.

NOTE: If the bone of the ham is browning too quickly, cover it with a small piece of aluminum foil.

Take the ham out of the oven and let it rest for 15 minutes.

Transfer to a cutting board.